Low-Fat Summer Pasta Salad - cooking recipe

Ingredients

1 lb. pasta (your choice)
1 large red onion, diced
1 large zucchini, diced
5 to 6 Roma tomatoes, diced
1 can black pitted olives, sliced
2 green peppers, seeded and diced
4 celery stalks, sliced
2 large carrots, sliced
1 bunch fresh parsley, chopped
1 c. walnuts, sunflower seeds or sesame seed
1 c. olive oil
1/2 c. wine vinegar
1 Tbsp. basil, oregano, rosemary, marjoram, garlic
pinch of pepper
pinch of salt

Preparation

Cook pasta until it is al dente.
Drain pasta and run under cold water.
In a large bowl, combine all ingredients.
Toss until well mixed.
Chill in refrigerator until ready to serve.
Less than 1 gram fat per serving.